Soba Noodles with Teriyaki Meatballs

Soba Noodles with Teriyaki Meatballs

This is one of those “I can be anything you want me to be” recipes. Skip the teriyaki meatballs and it’s a wonderful Asian noodle salad; served hot, cold or in-between.

Or add the meatballs–the meatballs are a wonderful addition to the noodles and incorporate many of the same seasonings as the noodle dish. Put them in, or leave them out. I put them in because I had leftovers from yesterday.

I prefer the fresh flavor of this quickly assembled dressing. To save a few minutes, you could skip the last 7 ingredients and substitute with a bottled Asian dressing, such as Soy Vay Veri Teriyaki or Annie’s Asian Sesame Dressing, to taste.

Recipe: Soba Noodles with Teriyaki Meatballs


  • 8 ounces soba noodles (Asian buckwheat noodles)
  • 12-16 ounces broccoli slaw or Asian vegetable mix*
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon grated ginger
  • 1/2 cup minced fresh cilantro
  • 1 recipe for Teriyaki Meatballs (optional)


  1. Bring a large pot of salted water to a boil. Add noodles and cook for 6-7 minutes or until tender. In last two minutes of cooking time, add broccoli slaw or Asian vegetable mix. Drain.
  2. While noodles are cooking, whisk together soy sauce, lime juice, honey, oil, ginger, garlic and cilantro. Toss with noodle and vegetables. Serve with Asian meatballs, if using.

*Broccoli slaw is generally a mixture of broccoli, carrots and red cabbage. Pre-packs of Asian vegetable could include napa, bok choy, carrots and broccoli.

Time: 20 minutes (without making meatballs)

Number of servings (yield): 3-4

Copyright © Peggy Lampman’s dinnerFeed.

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